Method

• Preheat oven to 200C and line the base & sides of a non-stick springform tin using both sheets of pastry, overlap in the centre and use your fingers to gently press the seams together to seal.
• Roll the edges down to form a rustic free-form edge & trim any excess.
• Combine eggs, crème fraîche & sea salt in a mixing bowl, whisk gently to combine and pour into pastry base.
• Flake the salmon fillet over the top of the egg mixture and crumble small pieces of goats cheese around the salmon.
• Sprinkle with fresh dill sprigs.
• Bake in the oven for 30 mins, until golden and the middle is just set.
• Sprinkle with reserved salmon pieces & extra dill prior to serving.